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Fried Green Plantains (Patacones) With Guacamole

Fried Green Plantains (Patacones) With Guacamole

[Photographs: J. Kenji Lopez-Alt]

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About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Fried Green Plantains (Patacones) With Guacamole

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About This Recipe

Yield:Serves 8 as an appetizer
Active time:20 minutes
Total time:20 minutes
Special equipment:Wok or deep fryer
This recipe appears in: Vegan: Fried Green Plantains With Guacamole
Rated:

Ingredients

  • 1 ripe roma tomato, chopped
  • 1 recipe Best Basic Guacamole
  • 2 quarts vegetable oil
  • 4 green plantains, peeled and cut into 1-inch segments
  • Kosher salt

Procedures

  1. 1

    Combine roma tomatoes and guacamole and set aside.

  2. 2

    Heat oil in a wok or Dutch oven until it registers 300°F on an instant read or deep-fry thermometer. Add plantains and cook, stirring occasionally, until cooked through, about 5 minutes. Transfer to a paper towel-lined plate.

  3. 3

    Line your cutting board with plastic wrap. Smash plantains under a plastic wrap-lined metal can or heavy skillet to roughly 1/8th to 1/4-inch thickness. Alternatively, use a tortilla or patacón press.

  4. 4

    Heat oil up to 350°F to 375°F and return plantains to pot. Cook, stirring and flipping occasionally until golden brown and crisp. Transfer to a paper towel-line plate and immediately season with salt. Serve plantains with guacamole immediately.

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